The Silverside has a coarse texture with little intramuscular fat.
Whole: Pot-roast
Cured and smoked: Smoked beef
Cured: Corned beef
Slices: 3-5mm thick for Beef olives
Cubes: 25 x 25mm for stews
Biltong
The Silverside has a coarse texture with little intramuscular fat.
Whole: Pot-roast
Cured and smoked: Smoked beef
Cured: Corned beef
Slices: 3-5mm thick for Beef olives
Cubes: 25 x 25mm for stews
Biltong